Listen. Premade mayo/aioli is something I just can’t do. Call it a texture thing, plus the calories, it just wasn’t for me. But, sometimes the heart needs some aioli. Solution? Make it yourself, in just about a minute! Do note this calls for a raw egg, so I recommend using a pasteurized egg if you’re adverse to such things.
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60 Second Homemade Aioli
In blender (or wide container if using immersion blender), combine garlic, egg, Dijon, and juice of the lemon. Blend to combine.
While blending, VERY slowly add the oil (it should take you about a minute). You’ll notice the blender will start working harder when you’re 2/3 done. Season with pinch of salt and pepper, enjoy within 3 days.